Orissa is famous for the temple of Lord Jagannath in Puri. It may seem like half of the state thrives on the temple both for spiritual gain and livelihood. Traditionally a fish and meat eating population their offerings to the Lord are also most times the sea food delicacies.The annual festival of Puri where the God visits its devotees in a rath is the most popular carnival in the world. It is watched all across the world live on internet and has last year hit the record of most watched live religious procession.One of the TV channels that I followed some months back spoke about the delicious food available on the streets during the procession days. Malai puri happens to be one such sweet that aaprently is only available outside the Puri temple. It is easy to make and one would wonder about its taste until you eat it. It has become almost a daily ritual for my little one now onwards who waits behind me to lick up his share.Ingredients1 litre full fat cream milk - Only Cream floating atop will be used1 cup mawa/ khoya/ milk crumble1 tbsp chopped nuts1 tspn sugar (optional)Method1) Carefully transfer the malai / cream layer / cream skin with a pair of tongs on a butter paper or plastic cling wrap. If you boil milk on slow flame a couple of times, you will be able to collect the desired level of thick cream layer from 1 litre full fat milk

Method1) Heat the milk in a flat large bottom pan on slow heat.2) When it comes to boil, cover it and let it stand for 20-30 min3) Gently, lift off the skin on the top and place it on a butter paper/ or a banana leaf4) Repeat the same action when you reheat the milk after a couple of hours, the second batch will be relatively thicker, as the cream will float on the top after it starts de-emulsifying.5) In a bowl, mix the khoya , sugar and nuts mixture.6) Spread it on the milk cream layer.7) Gently wrap the cream to enclose the stuffing.8) Cut small pieces and shareIt may turn off the milk hating crowd but it is indeed a delectable choice once you dig in.